Focaccia · focaccia

Classic Cold-Fermented Sourdough Focaccia

Status
Developed formula
Dates
2025-03-25
Format
9 x 13-inch or similar pan
Leavening
sourdough
True hydration
77.3%
Salt
1.8%
Inoculation
18.2%
Total flour
550 g
Total dough
1015 g

Formula

Formula for Classic Cold-Fermented Sourdough Focaccia. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour500100.0%Listed flour
100% hydration starter10020.0%50 g flour + 50 g water
Water37575.0%77.3% true total hydration
Salt101.8%
Olive oil305.5%Plus pan and topping oil
Total dough1015

Hydration

Added water68.2%water weighed into the dough
True total77.3%including the levain’s flour and water

Scale

  • Bread flour500g
  • 100% hydration starter100g
  • Water375g
  • Salt10g
  • Olive oil30g

Total dough 1015 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Mix flour, water, starter, and salt. Rest 30 minutes, then incorporate oil. Bulk 4-6 hours with 3-4 folds during the first 2 hours. Pan and cold proof 12-24 hours. Warm 2-3 hours before baking.

Bake

Approximately 450 F for 25-30 minutes, until deeply golden.

Outcome

Foundational non-potato focaccia formula. No distinct finished-bake evaluation is preserved.

Next action

Keep separate from the later high-oil Barese potato-free branch.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • potato-free
  • cold ferment